WASABI PEA CHILEAN SEA BASS

Recipe courtesy of Seth Levine of FOX tv series Hell's Kitchen

Ingredients

4 - 6oz pcs of Chilean Sea Bass fillet
1 cup dried Wasabi flavored peas
2 tablespoons melted unsalted butter
Salt & pepper

2 tablespoons Extra virgin Olive oil
1 tablespoon Butter

Method

Start by crushing the Wasabi peas in a blender until they become a slightly larger breadcrumb consistency (leave some peas whole for later garnish) salt and pepper both sides of the fish. Coat the top of each piece of Sea Bass with melted butter. Firmly press the top of the fish into the blended Wasabi peas. Pre heat oven to 400. In a medium skillet heat Olive oil and butter over a medium flame. Place fish in skillet coated side down for 2 minutes. Flip and cook again for 2 minutes. Finish by placing in heated oven for 4-5 minutes depending on thickness.

Shown served over Miso Mushroom Carpaccio

Serves 4